Whole Wheat Bagels

2 pk Dry yeast

2 c Warm water (105-115 degrees)

2 tb Honey

2 c Whole wheat flour

1 1/2 ts Salt

3 c All-purpose flour

= to 3 1/2, divided 3 1/2 qt Water

1 ts Salt

Sesame seeds Recipe by: Southern Living

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add honey, stirring well. Stir in 2 cups whole wheat flour and 1-1/2 teaspoons salt; mix well. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a heavily floured surface (dough will be sticky), and knead until smooth and elastic (8 to 10 minutes). Place dough in a well-greased bowl, turning to grease top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk. Punch dough down, and divide dough into 12 equal pieces. Roll each into a smooth ball. Cut with 1-inch cutter or punch a hole in the center of each ball with a floured finger. Gently pull dough away from center to make a 1- to 1-1/2-inch hole. Place shaped bagels on lightly greased

baking sheets. Cover and let rise 15 minutes. Broil bagels 5 inches from heat 2 minutes on each side or until lightly browned. Bring water and 1 teaspoon salt to a boil in a large Dutch oven. Reduce heat, and simmer bagels 3 minutes on each side. Place bagels on lightly greased baking sheets. Sprinkle with sesame seeds; lightly press seeds into bagels. Bake at 425 degrees for 20 to 25 -----